The present study was done of extracts of freeze-dried cabbage (FDC), freeze-dried fermented cabbage (FDS) and acidified Brussels sprouts (ABS), all of which are classified as cruciferous vegetables. The authors tested these products for their estrogenic and anti-estrogenic effects and for their ability to bind the estrogen receptors on cell walls. The extracts did bind […]

Heavy metals, such as iron (Fe), manganese (Mn), copper (Cu) and zinc (Zn) are found everywhere in our environment and become part of our food chain as coenzymes. Oversupply of these metals can cause toxic effects. Some metals, such as lead (Pb) and cadmium (Cd) are toxic even at low levels. Vegetables can be a […]

It is known that increased dietary intake of fruits and vegetables is associated with reduced risk of cancer. The authors studied the relationship between dietary quercitin intake and the risk of cancer. Quercitin (a flavonoid) is found in fruits (apples and grapes) and vegetables (onions and broccoli). The authors used information from the Environment and […]

Gout, an inflammatory disease of hyperuricemia (high uric acid,) is caused by monosodium urate crystals in joints and other tissues. It is associated with the metabolic syndrome and the consumption of high purine foods. The risk of gout is increased by high protein diets and by alcohol. Low purine diets are difficult for many people […]

One way to determine the alkalinity of foods is to burn the food and test the ash for pH. This method is commonly used. A simple way to find the relative alkalinity of foods is to divide their calcium (Ca) content by their phosphorus (P) content. The higher the Ca/P ratio the greater alkalinity. Many […]

Medicine has not been able to discover a solution for influenza and other viral diseases. The problem of finding a treatment for avian flu epidemic may be the result of the “evolving complexity” of the H5N1 virus. There is evidence that oral intake of vitamin C or ascorbic acid (AA) from food (as much as […]